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Preheat the oven to 170C/150C Fan/Gas 3. Grease 6 x 20cm/8in loose bottom sandwich cake tins (approximately 4cm/1½in deep) and line the bottoms with greaseproof paper. Dust the tins with flour. Method. Preheat the oven to 180C/350F/Gas 4 and grease and line two 20cm/8in sandwich tins with baking parchment. Put the cocoa powder and boiling water into a large bowl and mix well to make a. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using. Get Personalized Support Every Step of the Way. You Can Do It with Noom! Start Now! Daily Reminders and Weight Tracking to Help You Stay Accountable to Your Weight Goals. Method Heat the oven to 180C/160C Fan/Gas 4 and line two 18cm/7in cake tins with baking parchment. Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one. Beat in the eggs. Sift over the flour and fold in using a large metal spoon. The mixture should be of a. Method Preheat the oven to 170C/325F/Gas 3. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes To test. Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can.